Rather than buy expensive pastries in shops that are made with factory-farmed ingredients and wrapped with plastic, here are some nice zero cholesterol wicked plant-based treats, from Danish pastries and cinnamon rolls, to chocolate eclairs! As most vegan creams in shops contain palm oil, make your own vegan cream. Also make your own palm-oil-free pastry and keep fresh dough and chocolate away from pets (and xylitol if used, just a few dropped crumbs can be lethal).
Vegan Sweet Rolls with Strawberry Filling (Plantiful Bakery) are made with flour and sugar and yeast, sea salt, palm-oil-free vegan butter and plant milk. The filling uses fresh or frozen strawberries, with strawberry jam, and vegan powdered sugar to finish.
Vegan Blueberry Cinnamon Rolls (Nourish) are made with fresh dough that is kneaded and then set aside, then mix in the blueberry mix, leaving a bit for glaze. Shape into scrolls and then bake until golden brown, drizzled with the glaze. Best immediately, or store in an airtight container in the fridge for up to 2 days, or in the freeze for up to a month.
Raspberry Rolls with Vanilla Glaze (Crumbs & Caramel) are the ideal teatime treat. Make with yeast, the sweet dough is made from scratch, then rolled to accommodate the fruity filling. The raspberry filling is made with preserves, frozen berries, lemon and palm-oil-free vegan butter. The smooth vanilla frosting is just the ticket ot slather on the warm buns. This recipe uses vegan cream cheese, so find one that’s free from palm oil and of good quality, as it will affect the taste. The cream cheese is then coloured and flavoured with freeze-dried strawberry powder.
Vegan Profiteroles and Eclairs
Profiteroles did not originate in France, but from the wife of a French king who brought them with her, from Tuscany in Italy. This post also includes recipes for cream puffs (not frozen) and eclairs (different shape). The word profiterole is thought to mean ‘baked under the ashes’.
Vegan Doughnut Profiteroles (Avant Garde Vegan) is a recipe by talented Welsh chef Gaz Oakley. These are made with choux pastry (a light dough that is often used to make the outer content of cream-filled French cakes.
